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My review
Vanilla Crescents with Nutella® hazelnut spread
27
Nutella® hazelnut spread
"From the Balkans to the great plain of Central Europe, you may find these traditional Christmas cookies in the shape of a crescent moon. Easy to make, these cookies become even yummier after 2 to 3 days--but only for those who can resist long enough! Bake them along with your children and let them dip half into softened Nutella® hazelnut spread!"
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Ingredients
1 h 40 m servings 177Original recipe yields 16 servings (16 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
- In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
- Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
- Repeat with remaining dough to make 16 cookies.
- Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
- Meanwhile, scoop Nutella(R) hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella(R) hazelnut spread; let stand for about 20 minutes or until cool.
Footnotes
- Cook's Note:
- You can substitute 2 teaspoons vanilla extract for the vanilla bean.
Nutrition Facts
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12/24/2017
This is a simple elegant delicious cookie recipe. Unfortunately it’s not a gifting or traveling cookie because Nutella never hardens so you have to lay them out flat or the chocolate will get on...